Meal Prep Breakfast Burritos
Meal Prep Breakfast Burritos // Makes 6 Burritos (Vegetarian + Vegan + Gluten-free + Adaptable) Total Time: Less than 30 minutes
Servings: 6 Burritos
Equipment
- Range
Ingredients
Pinto Beans & Kale
- 1 Large Yellow Onion
- 1 Bunch Chopped Kale
- 1 Tsp Chili Powder
- 1 Can Pinto Beans
- 2 Tbsp Olive Oil or Butter
Vegan Option: Turmeric Tofu Scramble
- 1 Block Tofu
- 1 Tbsp Turmeric
- 1 Tbsp Olive Oil
Vegetarian Option: Scrambled Eggs
- 6 Large Eggs
- 1 Splash Milk (Your Choice) Optional
- 1 Tbsp Butter
Final Touches & Assembly
- 6 Slices Cheese (Vegan or Real)
- 6 Tortillas
- Hot Sauce Optional
- Salt & Pepper To taste
- Parchment Paper
- Twine
Instructions
- Chop your yellow onion and add it to a large skillet with lid with olive oil. Cook onions on medium heat until translucent or about 3-5 minutes. Rinse the pinto beans under water and add beans to the onions. Add the chili powder to the beans. Turn down the heat and warm/cook beans for 3 minutes. While your beans and onion are simmering wash, remove the stems and chop your kale. Add kale, give it a good stir and cover your large skillet to steam kale for 3 minutes. Salt & Pepper to taste. Turn off and set aside when done.
- If making it vegan, Turmeric Tofu Scramble... Heat your frying pan (I like to use cast-iron) over medium-high heat and add your olive oil. Drain the tofu from the water. Naturally break up the block of tofu with your hands and add it to your frying pan. Add Turmeric, Salt and pepper to taste. Sauté tofu for 5 minutes. Turn off heat and set aside.
- If you're making it vegetarian, Scrambled Eggs... Please scramble and cook the eggs to your liking. If you need a little guidance, this is how we like to cook our scrambled eggs. Turn off heat and set aside.
- Before assembling your meal prep breakfast burritos, get all of your supplies and ingredients out and ready to go. Cut a sheet of parchment paper just slightly larger than your tortilla. Lay out the piece of parchment paper out on a clean surface and add one tortilla to the center of it. Lay or spread your choice of cheese. Add 1/6th of the beans & kale mixture. Add 1/6th of the turmeric tofu scramble or scrambled eggs. Top with hot sauce (optional). Fold in sides of burrito and then wrap burrito with parchment like a present. Turn the breakfast burrito so it is diagonal on the square parchment piece you cut. Fold in the corners of the parchment piece near the ends of the breakfast burrito. Fold in one side and then tightly roll. Tie with twine. Repeat this 5 more times until all of your burritos are wrapped.
- Store in reusable storage containers or ziplock bags. Meal prep breakfast burritos with eggs, can be stored in the refrigerator (40 degrees Fahrenheit or below) for up to 4 days and in the freezer for 3-6 months. Breakfast burritos without eggs, can be stored in the refrigerator for 4-5 days and in the freezer for 6-12 months.
